Whether or not vegetarian, every artist enjoys salads. An important component to the texture and value of salad greens is bean sprouts. We recommend mung beans, alfalfa, fenugreek seeds, wheat berries and lentils for sprouting.
Sprouting is no biggie! You need a mason jar or a roomy pickle jar, & a piece of nylon voile or cheese cloth large enough to cover the mouth under a rubber band.
Soak the seeds over night. In the morning drain them and insert a folded papertowel for bedding. Cover with the cheese cloth mesh and rubber band.
Now, every morning and night run cold water thru the cloth into the jar. Swish and drain. That's all there is to it. Oh, and keep them in a dark cupboard. We place 2 or 3 jars on bags of beans. Within 3 days to a week, empty the sprouts into a plastic bowl, rinse, cover and refrigerate. Add to all manner of salads (with croutons) and egg dishes (foo yung), sandwiches, bread dough and vege burgers. Extremely healthy and appetite quenching!
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